Lead Steward - Stewarding

Hard Rock Hotel & Casino Ottawa•Cincinnati, OH

3d•Onsite

About The Position

Maintain a sanitary environment for food and beverage preparation and storage, as well as maintain the dish stations, all kitchen areas, and restaurant back of the house areas while assisting the Stewarding Supervisors with those assignments and responsibilities as they arise.

Requirements

Must successfully pass background check.
Must successfully pass drug screening.
Must be eighteen (21) years of age.
Knowledge of pertinent federal, state, and local laws, codes, and regulations.
Knowledge of all operations of the Stewards’ Department.
Must be able to communicate effectively with guests in English, specific to position duties and responsibilities.
Ability to communicate clearly and concisely, both orally and in writing.
Ability to communicate effectively with all levels of employees and outside contacts.
Ability to review and comprehend all necessary documentation.
Ability to inspect and maintain all areas for which responsible.
Ability to stock and retrieve supplies as needed.
Regular attendance in conformance with the standards listed in the employee handbook.
High school diploma or GED equivalent.

Nice To Haves

Back of house restaurant experience preferred.
Must have neat and clean appearance.

Responsibilities

Assign duties to the stewards on the shift.
Make sure the shift you are assigned to has the necessary supplies required to function properly.
Check hand stations daily and restock.
Distribute towels and chemicals at the beginning of the each shift.
Monitor the productivity and performance of stewards throughout the shift and report problems to the stewarding supervisor.
Review daily checklists with Stewarding Supervisor and assign tasks as needed.
Spot check all areas during daily rounds both at the start and at the end of the shift.
Check in with the Supervisor on duty at the beginning and end of Check in with the Stewarding Supervisor at the beginning and end of each shift.
Check chemical inventory daily and turn in requests for any items that are below par.
Check China/glassware/silverware inventory and request items below par be ordered.
Check glasses and China throughout the shift for spots and cleanliness throughout shift.
Every two hours shut down dish machines, drain water, clean screens and insure proper chemicals are on hand to run the dish machine.
Inspect storage areas for cleanliness several times each shift.
Always be polite and professional.
Report sub-standard performance to stewarding supervisor for documentation and follow up.